Word: meating
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...want this at all--it is meat makeup...
...BERTOFT, of the Swedish Consumer's Association, on the European Union's approval of the use of thrombin, a product that can glue pieces of meat together to make a single slab...
...into your nervous system are very common and make you behave certain ways," says neuroscientist Read Montague of Baylor College of Medicine. Advertisers who fail to understand that pay a price. Lindstrom admits to being mystified by TV ads that give viewers close-up food-porn shots of meat on a grill but accompany that with generic jangly guitar music. One of his earlier brain studies showed that numerous regions, including the insula and orbital frontal cortex, jump into action when such discordance occurs, trying to make sense...
...chicken breast, 24 hours for a steak, 36 hours for short ribs that came out rare. Although this culinary method may sound fit for a survival camp, a growing number of foodies are embracing sous vide, French for "under vacuum," as the ideal way to slowly cook meat in its own juices. (Watch TIME's video "Sous Vide: Your Food Takes a Bath...
...sous vide's selling points is that water is a much better conductor of heat than air is. Set a water bath to 145°F (63°C), and food will reach that temperature and stay there. (Contrast that with the need to quickly remove meat from an oven or a grill lest it turn into a hockey puck.) Sealing food in plastic also ensures that no flavor or nutrients will seep out. Depending on what kind of food you're cooking and how tender you want it, you drop your pouch of food into water in the morning...